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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-03-2014, 07:22 PM   #1
82's BBQ
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Default aging beef after vacuum sealing?

I just trimmed some Denver steaks from a chuck roll. I've vacuum sealed them individually and was wondering if they can safely be wet aged in the vacuum seal packaging.
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Old 07-03-2014, 09:50 PM   #2
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I've dry aged wet aged beef but never the other way.
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Old 07-04-2014, 11:03 AM   #3
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It hasn't been aged yet. I typically age my brisket in the cryovac packaging and didn't know if cuts of beef could be aged in vacuum sealed packaging after being removed from the cryovac package.
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Old 07-04-2014, 11:26 AM   #4
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Wet ageing will only get you so far, but yeah it can be done
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Old 07-04-2014, 11:32 AM   #5
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I would love to dry age them, however, I don't have the setup to do it.
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Old 07-04-2014, 11:38 AM   #6
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Quote:
Originally Posted by 82's BBQ View Post
I would love to dry age them, however, I don't have the setup to do it.
If you have a fridge, baking pan, and cooling rack, you have the set up to do it.
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Old 07-04-2014, 11:38 AM   #7
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I would be concerned that bacteria was introduced onto the meat when you were handling it and would still be present in the vacuum pack. I'd say try it with something small and cheap before trying it with a lot of meat.

Also, you can dry age at home with Dry Bags. There are a few threads around here on using them and the results have been good.
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Old 07-04-2014, 11:38 PM   #8
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Thanks Ron, That is what I was thinking also, but didn't know if the low oxygen environment would prohibit growth. I'll probably error on the side of not doing it.
I may try the dry bags, but seem kinda pricey for $20/3 bags. Something to consider next time.
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